Why Canning is Cool and How It Might Just Save You Money

When The Food Channel compiled its top 10 food trends of 2011, the comeback of home-canning topped the list. By then, Canning Across America (CAA), a Seattle-based collective I founded, had already celebrated its second season of canning local, seasonal produce. Fast forward to 2012, and canning is hotter than ever.

The explosive growth of farmers’ markets and farms offering community-supported agriculture (CSA) delivery programs from small towns to urban areas is just one reason aspiring canners are bellying up to the kettle in droves. With canning, you know what is going into your food, and as my canning mentor Jeanne always says, “You’re preserving summer in a jar.”

Canning can be an effective way to shave pantry dollars—and eat really well. Now in my fourth canning season, I am able to understand the benefits – both culinary and financial. I won’t compare dollar for dollar, but the going rate of artisanal jam is $12 to $15 per jar. I can say with confidence that making your own jam is a deeply discounted alternative!

The water bath canning method (here’s a cheat sheet) is not difficult, but it does require multi-tasking, which is why I always recommend canning with a partner. Working as a team means you share both the labor and the cost of ingredients and supplies: I’ve got the deep pot and rack; you’ve got the wide-mouth funnel. One person can buy the jars; the other can pick up the ingredients. Here’s how to get started:

The Skinny on Jars

The USDA recommends the jars with the two-part lids (metal ring and flat lid with rubber gasket) sold by Ball and Kerr brands. Widely available from hardware stores and supermarkets, they typically come in flats of 12, which average about $12. Because jars are considered a seasonal item, you can always count on sales during late summer and early fall; just last week I found a flat of pint jars for less than $10. Both the jars and the rings are re-useable (so long as they’re free of dings), but the lids are not. A pack of 12 lids is just $3, a substantial savings for future canning seasons.

Canning Rack

This keeps the jars from rattling around in rapidly boiling water. Traditionally, it’s made from collapsible metal, but Jarden Home Brands (which makes the aforementioned jars) last year designed a basket from heatproof plastic, tailor-made for small-batch canning (and perfect for small spaces). Metal racks are about $15, but the plastic basket retails for $11.99 and is sold as part of Ball’s Canning Discovery Kit.

Deep Pot with a Lid

Make sure it’s both deep and wide enough to accommodate the rack (with the lid on) and also deep enough for one inch of water to cover the jars. You or your partner probably has something in the cupboards.

With canning, you’re preserving summer in a jar.

Jar Lifter

Also known as canning tongs. My favorite is the “secure grip” jar lifter from Ball that is so sturdy that I call them “turbo tongs.” Retail price is about $11.

Wide-Mouth Funnel

This rests snugly in the mouth of a canning jar, keeping things tidy as you fill jars. You can find one for maybe $2 at your hardware store or supermarket.

What You Don’t Need

If you’re without a ladle to fill jars, or a so-called “bubble remover”, the plastic gizmo that helps remove air bubbles before processing, I recommend using a big wide spoon for the former and a non-metal chopstick for the latter.

Finally, should you decide that a batch of eight half-pint jars of blackberry jam is more than you know what to do with, consider this: You’ve got a stash of edible gifts at the ready. I set aside a handful of jars exclusively to give as housewarming and hostess gifts. A jar of homemade jam from my kitchen is more than yummy: It’s a personal expression, and a heckuva lot more special than a bottle of wine.